The Philly Chef 

         Ever since I was a kid I was always involved with food. Whether it was at home or a friend’s family-owned restaurant. My parents and friend’s parents would always say that I was such a good eater (comes with the passion for food I guess). I was always up for new foods and never would veer away from something that others may avoid. As we all know getting a kid to eat spinach or anything green for that matter is a challenge. For me on the other hand, it was one of my favorites growing up. Mostly because I was also a huge fan of "Popeye" and he ate spinach for strength. I wanted to be strong and loved to eat spinach with a hard-boiled egg broken up over it; which my mother would make for me.  

       When I was five years old, my uncle had come to visit from Long Island NY. He was a big outdoors kind of guy and went oyster picking in the bay. He had brought oysters with him when he visited that weekend, and everyone was eating them. They smelled so fresh and delicious. My father was against me eating them (he wasn't a fan of anything raw). When he left the room for a second I saw my opportunity to try something that at five years old, was so unique and different. I ate my first oyster and I remember the way it tasted to this day. 

      A friend of mines family owned an Italian restaurant in a small town where I grew up. The summer that I turned 13 I started there to help clean up the kitchen at night (which is called a porter) and wash dishes. When I turned 14 I got my first real job as a dishwasher. One night they had a pizza guy not show up for his shift. In a small town, and a small restaurant this was my shot. My boss asked if I could make the pizzas and I stepped up and did the job. My passion was born there I grew within the business, and started my journey.

       I moved to Philadelphia with my father at 16, and became a bus boy at a local family-owned Italian restaurant. Within the restaurant I grew from busboy to a cook in their kitchen and pizzeria. Than, I became a manager in the restaurant. Having only worked in three restaurants I felt I needed to expand my knowledge and strengths in creating and executing different types of dishes. Venturing off to the city of Philadelphia, I received a job working with Chef Ian Russo as his sous chef at a bar and grill. 

      My next stop was New York City when Chef Ian offered me an opportunity to go work in a bar and grill kitchen. Staying with my aunt and uncle outside the city I worked day in and day out running the kitchen at the bar and grill. I had met some great chefs and they had given me wonderful opportunities. Picking up some consulting work for catering companies, hotels, and other restaurants I absorbed so much knowledge about business, cooking, accounting and many, many other things. 

      Still working alongside Chef Ian Russo, he asked me to come to Long Island, New York with him start his restaurant Dirty Burger. I, without hesitation made the move to help him get Dirty Burger up and running. Starting as his sous chef and later becoming the manager. Quickly I became largely involved in the business with everything from everyday tasks to marketing and bookkeeping. 

      Still obtaining knowledge every single day as a chef and restaurateur, I want to share my experiences and knowledge with the world. I am looking to begin work as a personal chef, and expand my creditability in the Chef world. I am learning everyday new skills, recipes, and techniques. At only 23 years old, I plan to make a large impact in the Chef community.